
Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Share recipe
Description
Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
Ingredients
- 1 (375 g) package Catelli Bistro® Tri-Colour Penne
- 1 cup chopped asparagus
- 3 portobello mushroom caps, gills removed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups baby spinach
- ½ cup thinly sliced red onion
- ½ cup sliced sun-dried tomatoes, drained (packed in oil)
- ½ cup crumbled goat cheese
- 2 tablespoons chopped fresh basil
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Directions
- 1. Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
- 2. Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
- 3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
- 4. Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.
Nutrition Facts
serving: 6 to 8 servings
calories: 446.8 kcal
carbohydrates: 53.6 g
protein: 14.9 g
saturated fat: 5 g
cholesterol: 9.2 mg
sodium: 332 mg
fiber: 5.2 g
sugar: 7.4 g
Categories